Nurturing the health of your soil is equally, if not more important, than nurturing the health of your plants in the garden. Without good soil, and without rich organic matter, your plants will struggle to get the vital nutrients and minerals they need to grow strong, fight off pests and disease, and produce the bountiful harvests and flowers that we all seek.
Compost is a vital source of organic matter, and one that almost all gardeners use to feed their soil. But did you know that there are multiple different kinds and sources of compost? I didn’t either until I started gardening. In my quest to learn everything and anything about gardening, I stumbled upon the term “vermicomposting”. Upon further research, I learned that vermicomposting is composting with worms.
Anyone who has tried their hand at gardening knows that sometimes no matter how hard you try, some plants just don’t do well. You can fertilize regularly, amend the soil with all sorts of nutrients, water consistently, and still sometimes fail. It can be very discouraging and maybe even make you consider giving up on that plant, or worse, gardening altogether. I know because I’ve been there. Now for a little story.
In my household, my onggi are prized possessions. Not only are they super functional, but they’re also beautiful. In fact, they sit on my kitchen counter 24/7 even when I’m not actively fermenting a batch of kimchi or kkakdugi. That’s how much I love them.
Yes, you read that correctly. I developed an allergy to nail polish after religiously painting my nails for over 15 years. I know it seems crazy…everyone paints their nails. Even some extremely health conscious women still get manicures. It’s one of those things that we don’t give any thought to.
Kimchi— where do I even begin with this heavenly dish? The bubbles, that perfect tartness and satisfying crunch… I could go on for days. Heck, I love it so much that it’s in the name of my blog and instagram handle.
For those of you who are unfamiliar with it, kimchi by definition is fermented vegetables (most commonly napa cabbage), prepared in a variety of seasonings like fish sauce, garlic, ginger, pepper flakes, and salt. It is the epitome of traditional Korean cuisine. Think spicy sauerkraut but with onion, garlic, ginger, and a hint of fish flavor. In fact, kimchi is actually the national dish of Korea.